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Remove the eggs from the refrigerator and allow them to set until room temperature.
In a small heavy saucepan, combine the sugar, cream of tartar, and salt. Stir to combine
evenly. Add the water.
Over medium heat, bring the mixture to a boil, stirring continuely until it is clear. Allow
the mixture to boil until it reaches the soft ball stage or 240°F on a candy thermometer.
Remove
from the heat and allow it to set while beating the egg whites.
Beat the egg whites in a large, wide bowl until they form soft peaks. Be sure to use a wide
bowl so that you have enough room to be beating the frosting while you are pouring in the sugar
mixture.
Once the eggs are at a soft peak, begin to slowly pour the sugar mixture into the egg whites
while beating the two together.
Make sure to pour the sugar mixture in a slow steady stream off to one side and continue to
beat the frosting the entire time. Do not pour the sugar mixture into the beaters. Move the beaters
back and forth into the area where the sugar mixture has been added to incorporate it into the
egg whites.
Once all of the sugar mixture has been added, pour in the almond extract. Beat until the
frosting is thick enough to form stiff peaks.
Frost the cake as desired. This frosting is perfect for a peak or swirled design.
Refrigerating a cake with this frosting will help keep the frosting soft and fluffy. Cover
the cake with a domed cake server or a large container that is deep and wide enough so it does
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